Coq Au Vin Recipe

Coq Au Vin recipe by A Class Catering.
Today I’d like to share an easy recipe for Coq Au Vin (Chichen in Wine).I’m sharing this recipe as its one of the menu items on our new Banquets Menu specially designed for Weddings.
Coq Au Vin is one of the French Classic Dishes to which I was taught to cook when I was an apprentice Chef many many moons ago ?
1/4 cup plain flour
8 small chicken thighs bone in
2 tablespoons extra virgin olive oil
4 rashers steaky bacon diced
6 pickled brown onions halved & drained
200g swiss brown mushrooms halved
4 cloves of garlic crushed
2 cups or 500ml dry red wine
1 cup or 250ml chicken stock
2 tablespoons tomato paste
3 sprigs fresh thyme plus extra to serve
2 fresh bay leaves
2 tablespoons fresh flat- leaf parsley finely chopped plus extra to serve
Mash potato to serve
1 place flour in a zip lock bag season w/ salt & pepper add chicken seal & skake skake shake to coat chicken
2 heat oil in a large heavy based saucepan over medium-high heat & cook chicken in batches til golden brown on both sides & set aside
3 add bacon onion mushrooms garlic & cook til garlic becomes fragrant,add wine stock thyme bay leaves & tomato paste & stir to combine
4 place the chicken in the mixture & bring back to the boil then lower heat to medium low & simmer for 35mins or until chicken is cooked & sauce thickens
5 remove & throw away thyme sprigs & bay leaves
6 stir in parsley & serve chicken over mash potato & sprinkle over the remaining thyme leaves & parsley
7 serve
If you don’t wish to serve over mash why not try serving over steamed rice w/ a side of your favourite leafy salad & a glass of red wine ?
Coq Au Vin delicious ,
If you would like to leave a comment or tell me any other variations that you have made yourself please feel free to leave a comment, or if you would like to Hire A Class Catering Steve and Martin, please do not hesitate to give us a call 0411114912, to book your Fine Dining Dinner Party with your own Personal Chef and Waiter

Chef Steve